Formation and improvement mechanism of physical property and volatile flavor of fermented tilapia surimi by newly isolated lactic acid bacteria based on two dimensional correlation networks
文献类型： 外文期刊
第一作者： Li, Chunsheng
作者： Li, Chunsheng;Li, Laihao;Cui, Qiaoyan;Huang, Hui;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi;Li, Chunsheng;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi
作者机构：
关键词： Tilapia surimi; Lactiplantibacillus plantarum; Pediococcus acidilactici; Microbial community; Physical propert; Volatile compounds
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 440 卷
页码：
收录情况： SCI
摘要： Fermentation is an effective way to improve the gel properties of freshwater fish surimi. In this study, two newly isolated Lactiplantibacillus plantarum H30-2 and Pediococcus acidilactici H30-21 were used to improve the physical properties and volatile flavor of fermented tilapia surimi. L. plantarum H30-2 quickly improved the whiteness, gel strength, hardness, and chewiness within 18 h. Among 172 volatile compounds analyzed by HS-SPME-GC-MS, most pleasant core flavor compounds (OAV >= 1) were improved by L. plantarum H30-2. L. plantarum H30-2 could always adapt to the surimi environment while P. acidilactici H30-21 could not. Two dimensional correlation networks showed that Lactiplantibacillus and Lactococcus were responsible for the quality formation in surimi during natural fermentation or with starters, while the quality improvement after L. plantarum H30-2 addition mainly resulted from the increasing Lactiplantibacillus and its higher acetic acid production. L. plantarum H30-2 can be developed as a special starter using for tilapia surimi fermentation.
分类号：
- 相关文献
作者其他论文 更多>>
-
Exploring the key flavor compounds and aroma profiles in traditionally fermented golden pompano (Trachinotus ovatus): Perspective from molecular sensory science
作者：Li, Yujie;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Xiang, Huan;Wang, Di;Wang, Yueqi;Li, Yujie;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Wang, Yueqi;Li, Yujie
关键词：Fermented golden pompano; Molecular sensory science; Gas chromatography-olfactometry-mass spectrometry; Aroma dilution analysis; Aroma recombination; Omission experiments; Omission experiments
-
Effect of myosin-kappa carrageenan pickering emulsions on the quality of bighead carp surimi gels
作者：Ren, Zhongyang;Huang, Xianglan;Shi, Linfan;Yang, Shen;Jin, Ritian;Lin, Rong;Zhang, Yucang;Weng, Wuyin;Zhao, Yongqiang;Liu, Shuji;Liu, Zhiyu;Zhao, Yongqiang
关键词：Kappa carrageenan; Myosin; Pickering emulsions; Aristichthys nobilis; Surimi
-
GhADT5 enhances alkali stress tolerance in cotton by regulating phenylalanine-derived flavonoid biosynthesis and antioxidant defense
作者：Wang, Lidong;Zhang, Menghao;Meng, Junting;Liu, Mengyue;Meng, Yuan;Chen, Wenhua;Fan, Yapeng;Huang, Hui;Sun, Yuping;Yang, Zhining;Chen, Xiao;Wu, Fange;Song, Ruize;Wang, Shuai;Lu, Xuke;Chen, Xiugui;Zhao, Lanjie;Wang, Junjuan;Cui, Yupeng;Ye, Wuwei;Wang, Lidong;Chen, Qin;Ye, Wuwei;Nan, Hongyu;Wang, Ning;Feng, Keyun;Guang, Lijun;Zhou, Xue-Rong
关键词：Phenylalanine (phe); Flavonoid biosynthesis; Arogenate dehydratase (ADT);
GhADT5 ; Cotton (Gossypium Spp. ); Virus-induced gene silencing (VIGS); Cotton breeding -
Stable emulsion produced by thermal modified coconut (Cocos nucifera L.) globulins-xanthan gum for protection of curcumin
作者：Ma, Jingrong;Chai, Yuan;Long, Xiaoshan;Pan, Chuang;Zhao, Yongqiang;Shi, Wenzheng;He, Rongrong;Chen, Haiming;Chai, Yuan
关键词：Heated coconut globulins; Xanthan gum; Interfacial properties; Emulsion stability; Simulated in vitro digestion
-
Identification of tea resources with high accumulation of 1-O-galloyl-6-O-luteoyl-α-D-glucose and comprehensive dissection of its variation
作者：Wang, Liubin;Wang, Yongxin;He, Mengdi;Wang, Yueqi;Wu, Liyun;Gan, Min;Xiong, Qiangqiang;Xiao, Yu;Wei, Kang;Wang, Liyuan
关键词：Tea plants; 1-O-galloyl-6-O-luteoyl-alpha-D-glucose; Catechins; Genetic population
-
Unlocking the chemical basis of fermented golden pompano (Trachinotus ovatus) inoculated with indigenous Bacillus subtilis: Focus on the role of lipid oxidation on volatile flavor formation
作者：Wang, Huifang;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Xiang, Huan;Wang, Di;Wei, Ya;Wang, Yueqi;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi;Wang, Huifang
关键词：Fermented golden pompano; Bacillus subtilis; Inoculation fermentation; Volatile compound; Lipid oxidation; Metabolic pathway
-
Oyster-derived peptides as pancreatic lipase inhibitors: Kinetics, molecular interactions, and gastrointestinal stability
作者：Chen, Hui;Dong, Xiting;Zhou, Xuxia;Zhou, Mengyuan;Xu, Zhihao;Chen, Hui;Zhao, Yongqiang;Chen, Hui;Dong, Xiting;Zhou, Xuxia;Zhou, Mengyuan;Xu, Zhihao;Chen, Hui;Dong, Xiting;Zhou, Xuxia;Zhou, Mengyuan;Xu, Zhihao;Chen, Hui;Xu, Zhe
关键词：Oyster peptide; pancreatic lipase; inhibition mechanism; Molecular docking
